Monday, November 20, 2017

Sourdough Stuffing with Sausage and Roasted Squash

Thanksgiving at the Jones home typically means a big dinner with Turkey and Cornbread Dressing. For years my mother made the dressing and I made the giblet gravy to go with it. To this day, that is the flavor of Thanksgiving. Any other dressing would be sacrilege.

But Thanksgiving is several days away and we've been invited to our friends' home in Mississippi for the day, so we've been relieved of duty. I'll probably make deviled eggs to take, but I'll also take a secondary dressing. It won't have the glory and position of the Cornbread Dressing, but it will make a nice side dish.

Sourdough Stuffing with Sausage and Roasted Squash

This delicious sourdough stuffing with sausage is a creative and delectable blend of sweet squash, salty sausage, and tart sourdough.

Instructions

Preheat oven to 250° and set racks to the upper middle and lower middle positions. Line rimmed baking sheet with foil. Grease a 9-by-13-inch baking pan with butter and set aside.

Arrange bread cubes on the sheets and bake until lightly toasted but not completely dry, 45 to 60 minutes. Increase oven temperature to 375°.

Add squash to baking sheets, pierce with a knife several times, and roast until just tender, about 40 minutes.

Allow Butternut Squash to cool and remove peel, strings, and seeds. My dogs dance for this part of the squash. I only throw away the peeling.

Clean and thinly slice the white parts of 3 Leeks.

Clean and dice 3 stalks of Celery.

Set a 3- or 4-quart pot over medium heat and add the sausage, breaking it up with a wooden spoon, and cook until no longer pink. Drain grease.

Return to heat and add the leeks, celery, and thyme and cook until very tender, about 10 minutes. Remove from heat.

Put the bread cubes into a large bowl and pour the sausage mixture and 1 1/2 cups stock over all. Add the squash. Gently toss the mixture together, making sure the cubes are all moistened. Taste and add stock, salt, and pepper as needed.

Pour dressing into the prepared baking dish and cover tightly with foil. Bake on the lower middle rack (at 375°) for 15 minutes, then remove foil and bake until golden brown on top, 15 to 20 minutes. Let stand 10 minutes before serving.

Comments

Sourdough Stuffing with Sausage and Roasted Squash

Thanksgiving at the Jones home typically means a big dinner with Turkey and Cornbread Dressing. For years my mother made the dressing and I made the giblet gravy to go with it. To this day, that is the flavor of Thanksgiving. Any other dressing would be sacrilege.

But Thanksgiving is several days away and we've been invited to our friends' home in Mississippi for the day, so we've been relieved of duty. I'll probably make deviled eggs to take, but I'll also take a secondary dressing. It won't have the glory and position of the Cornbread Dressing, but it will make a nice side dish.

Sourdough Stuffing with Sausage and Roasted Squash

This delicious sourdough stuffing with sausage is a creative and delectable blend of sweet squash, salty sausage, and tart sourdough.

Instructions

Preheat oven to 250° and set racks to the upper middle and lower middle positions. Line rimmed baking sheet with foil. Grease a 9-by-13-inch baking pan with butter and set aside.

Arrange bread cubes on the sheets and bake until lightly toasted but not completely dry, 45 to 60 minutes. Increase oven temperature to 375°.

Add squash to baking sheets, pierce with a knife several times, and roast until just tender, about 40 minutes.

Allow Butternut Squash to cool and remove peel, strings, and seeds. My dogs dance for this part of the squash. I only throw away the peeling.

Clean and thinly slice the white parts of 3 Leeks.

Clean and dice 3 stalks of Celery.

Set a 3- or 4-quart pot over medium heat and add the sausage, breaking it up with a wooden spoon, and cook until no longer pink. Drain grease.

Return to heat and add the leeks, celery, and thyme and cook until very tender, about 10 minutes. Remove from heat.

Put the bread cubes into a large bowl and pour the sausage mixture and 1 1/2 cups stock over all. Add the squash. Gently toss the mixture together, making sure the cubes are all moistened. Taste and add stock, salt, and pepper as needed.

Pour dressing into the prepared baking dish and cover tightly with foil. Bake on the lower middle rack (at 375°) for 15 minutes, then remove foil and bake until golden brown on top, 15 to 20 minutes. Let stand 10 minutes before serving.

Blessings to all

God has lovingly and generously showered his sweet blessings all around middle Tennessee. I enjoy so much selecting one each day to share with you in these pictures, recipes, paintings, inspirations and sometimes, completely random thoughts. Thank you for the visit. Come on back again real soon!

"To see the miraculous within the ordinary is the mark of highest wisdom." ~Ralph Waldo Emerson

"I like to see a man proud of the place in which he lives. I like to see a man live so that his place will be proud of him." ~Abraham Lincoln

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